With climate change exacerbating water stress and scarcity, Coca-Cola Europacific Partners is backing new tech solutions to help future-proof the beverage industry.
A recent study has found that a nutritious plant-based diet, incorporating a reduced intake of processed and sugary foods, could decrease the risk of developing type two diabetes by improving metabolism and organ function.
Broth has been used for centuries as a component of traditional meals such as soups and stews. But many consumers are now attracted to it for a different reason – it has a range of health benefits, and is non-UPF (ultra-processed food). Startup Freja...
A study on the effects of using omalizumab, in the treatment of food allergies, has shown an improved tolerance to a variety of everyday foods in children and adolescents.
In this week's NPD Trend Tracker, we have a range of bread made with regenerative agriculture-derived flour. We also have desserts, Valentine's Day doughnuts, a new range of fully loaded brownie tray bakes, and a new version of that classic...
Research revealing bees’ ability to synthesise specific nutrients, to support the colonisation of their gut bacteria, offers insights into the symbiotic relationship they have with their gut microbiota. But changes to their habitat is placing this delicate...
The presence of star ingredients will drive purchasing and packaging decisions, Innova Market Insights reveals in its Top Ten Trends for food and beverages in 2024.
Mushrooms have a very short shelf life. But with a range of MAP packaging specially designed to keep out moisture, a packaging company has managed to extend it from a few days to over two weeks.
The world’s first regulatory approval for cultivated beef has been granted in Israel. For EU cultivated meat stakeholders, is the greenlight yet another sign the EU – which has yet to approve such a product – is falling behind? Or does it hold promise...
Cacao fruit, or cocoa fruit, is drawn from the same pod as cocoa beans. Normally thrown away, the juice, pulp and peel of the pod can be used as a sweetener in a range of products. Across Europe and beyond, cacao fruit has appeared recently in a range...
Off notes or flavour challenges in meat-free products has been a headache for the food industry for years, but new research could put that problem to bed once and for all.
According to delegates from Italy, France and Austria, cellular agriculture practices represent a threat to primary farm-based approaches and ‘genuine’ food production methods.
Despite some progress being made, price parity between meat and plant-based meat products has still not been achieved everywhere. Price remains a key consumer concern when it comes to plant-based meat. But why do plant-based meat producers struggle to...
Austrian start-up Revo Foods is well known for its 3D-printed fish and meat whole cuts. Now, it has announced technology that can work continuously and produce a variety of products simultaneously, introducing significant flexibility into the production...
A collaboration between two Finnish companies – Solar Foods and Fazer – has seen protein ‘made from air’ added to a chocolate snack bar for consumers in Singapore.
December 30, 2024 marks the day by which supply chain stakeholders, including producers, importers, manufacturers, brands, and retailers within the European Union must ensure they are selling, importing and exporting EUDR compliant cocoa, coffee, palm...
Eel meat is unlike any other: it is fatty, tender, and ‘almost melts in your mouth’, explains Roee Nir, co-founder and CEO of Forsea Foods. The start-up is working to mimic these attributes with stem cells in a lab.
Rice is one of the most important crops in sub-Saharan Africa. However, it is particularly at risk from disease. A new study has found that CRISPR technology can be used to edit genes in some strains of rice, developing resistance.
Which new products are hitting the shelves? In our latest NPD round-up, look at a new menopause infusion made with hibiscus, rosehip and passion flower; a ‘veggie spin’ on the classic macaroni cheese and bacon dish; and a flavour mashup between Baileys...
Talk about a ‘protein transition’ is rife in the world of food. But what exactly is a protein transition? A study by Nature Food identifies three narratives through which a protein transition is interpreted, and three potential drivers of change.
Increased production costs and changes in consumer preferences have both played a key role in how the industry evolved and developed in 2023, so what are these changes and how will they affect the industry going forward?
Paper and oil may be an unlikely match, but margarine major Upfield has managed to marry the two in developing the ‘world’ first’ plastic-free, recyclable tub for plant butters and spreads.
In the wake of the delay of the UK’s landmark HFSS guidance on volume and price, UK company LoSalt is calling for greater salt reduction regulations and education from the government.
Just over one month has passed since COP28 closed its doors in Dubai, UAE, giving members of the Food4Climate Pavilion time to reflect on the climate change conference. Was food high enough on the agenda? And what’s on the menu for COP29?
It is said ‘we eat first with our eyes’. The colour of food and drink can have a major influence over what we choose to consume, so which pigments are expected to whet appetites in 2024?
Colour is an important part of what appeals to consumers about food, making it stand out on the shelf and enhancing the perception of taste. Food colourants, therefore, have a vital job to do. Fermentation, which can produce vegan, kosher and halal colourants...
While the alternative protein scene continues to pursue widespread uptake and acceptance, in 2024, expect to see new and evolving concepts, technologies and regulatory support to progress towards attaining resilient food systems.
From Q2 2024, Ingredion will begin marketing Better Juice’s sugar reduction technology to its customer base. It’s a ‘win-win situation’ that leverages each company’s strengths, Better juice co-founder and co-CEO Gali Yarom tells FoodNavigator.
For those who are blind and partially sighted, buying food and beverages often poses problems. Knowing the ingredients of a product, whether it contains allergens, or often simply what it is, can often be difficult when packaging does not communicate...
A new era of convenience will emerge in 2024 as ever-evolving augmented reality (AR) and artificial intelligence (AI) technology streamlines consumers’ meal planning, shopping and cooking habits.
Off the back of shifting political landscapes, evolving biotech-led categories and regulatory changes in 2023, we look at how these influence food additives in 2024 and what further changes we can expect to see.
In this week's NPD Trend Tracker, we have KitKat's new 70% dark chocolate, which will run for a limited time in the UK. We also have a new cocktail range released in paper bottles and an exciting new investment for Italian food brand Crosta...
European cultivated chicken ingredients may soon be winging their way to Asia if Vital Meat is successful in its novel food regulatory submission to the Singapore Food Agency (SFA).
Upcycling food is a good way of putting food to use that may otherwise have gone to waste. However, not all consumers will eat food that has been upcycled. A new study takes a broad look at 37 research articles on consumer acceptance, or lack thereof,...
As a new Chinese study supports the role of natural alternatives in meat preservation, does this have the potential to expand Europe’s approved preservatives list?
Microplastics, which research suggests could be harmful to human health, are well-known infiltrators of a wide variety of food and beverages. Now, researchers have found that nanoplastics, the even smaller offspring of microplastics, are present in stratospheric...
Steakholder Foods, which claims the launch is a ‘world first’, says its proprietary tech allows the start-up to closely mimic the taste, texture and appearance of traditional meat and seafood.
Producing the right food in space is difficult, given the particular nutritional needs of astronauts and the difficulty of growing anything in the final frontier. Luckily, researchers have developed the ‘perfect meal’ for male astronauts: a vegetarian...
Finnish biotech start-up Enifer will open its first factory in order to develop its mycoprotein ingredient, following its receiving of €12m in funding. To develop these ingredients, it will use PEKILO fermentation, a process developed in the 1970s by...
European producers in 2024 will focus on informing consumers about processed and ultra-processed foods and drinks, potentially lowering content in formulations to encourage plant-based meat or dairy alternatives uptake.
Ahead of the European elections in June 2024, The European Liaison Committee for Agricultural and Agrifood Trade (CELCAA) calls for better integration of agrifood trade interests in EU policy.
Agrifood research recognises Europe’s efforts to boost supply chain traceability with robust regulations and technological advancements, yet more can be done to enhance its capabilities.
As we leave behind a troublesome 2023, we reflect on some of the unforeseen challenges faced by ingredients companies. From supply chain disruptions to cost-of-living pressures, how have suppliers changed tact to meet manufacturers’ demands?
January is a time where many people abstain from indulgent things, from alcohol to chocolate. Meat and dairy, increasingly linked to climate change and animal suffering, are other products those taking part in 'Veganuary' also abstain from at...
‘Health at a Glance’, a new report from the OECD, has revealed the UK and Ireland consume the most fruit and vegetables out of 30 countries assessed. However, there has been a slight reduction in overall fruit and vegetable consumption since it was last...
